Potato, Onion and Herb Soup

Name: Potato, Onion and Herb Soup
Ingredients: salt; pinch of freshly grated nutmeg; freshly ground black pepper; 1 celery stalk, trimmed and sliced; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander; 2 tbsp extra virgin olive oil; 1 lb / 455 g potatoes, peeled and sliced; 2 mild onions, peeled and thinly sliced; 2 pt / 1.15 l vegetable or chicken stock; 2 pt / 1.15 l vegetable or chicken stock; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander; 3–4 spring onions, trimmed and chopped; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander; sprigs of herbs, such as parsley, chervil, basil, tarragon and coriander

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 mild onions, peeled and thinly sliced
2 tbsp extra virgin olive oil
1 lb /

Soup
Gluten-free
Vegan

Method

In a large saucepan, sweat the onions in the oil until soft and translucent, then add the potatoes and celery. Strip the leaves from the herbs, and put to one side. Tie the stalks together, and put them in the pan, together with the spring onions and stock. Bring to the boil, and simmer until the celery and potatoes are tender.

Finely chop the leaves of the herbs. Use them in combinatio